Octopus Salad
A refreshing Mediterranean-style salad featuring tender octopus tossed with fresh herbs, vegetables, and a bright lemon-olive oil dressing. Perfect as a light main course or appetizer.
4 servings
1 hr 45 min
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Ingredients
- •2 pound frozen octopus, thawed and rinsed
- •⅓ cup chopped flat-leaf parsley
- •3 cloves garlic cloves
- •1 rib celery
- •1 whole carrot
- •¼ cup extra-virgin olive oil
- •¼ cup fresh lemon juice
- •½ teaspoon fine sea salt
- •¼ teaspoon dried oregano
Cooking Instructions
- 1.
Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
60 min
- 2.
Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
15 min
- 3.
Let stand 30 minutes for flavors to develop.
30 min
